In a mixer bowl using paddle attachment, combine eggs, milk, and salt. Add flour and mix until it forms a ball. Divide dough in half and place on a heavily floured work surface. Roll out dough, one ball at a time, to desired thickness. Let dough rest for 20 minutes before cutting into noodles.
Toss all cut noodles together with flour and spread into one layer, not letting noodles clump together in a pile. Allow noodles to dry at least several hours, or they can sit for the day until you use them. I usually make the noodles mid-morning and let sit until dinnertime, occasionally tossing the noodles during the day.
Heat a large pot of homemade turkey or chicken broth to boiling, add noodles, reduce heat to medium and cook until noodles are done, having a bite to them, but still soft and somewhat chewy. Add pieces of cooked leftover turkey (or chicken) and heat through.
Recipe by The Culinary Cellar at https://theculinarycellar.com/the-comfort-of-homemade-noodles/